5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Ingredients
4
Martin’s Hoagie Rolls
5
Large Eggs
3/4
Cup Half and Half
6
Slices Crispy Cooked Bacon, chopped
1
Cup Mushrooms, chopped
4
Green Onions, chopped
1 1/2
Cups White Cheddar, shredded
1/2
Teaspoon Black Pepper
1/2
Teaspoon Salt
Directions
  1. Preheat oven to 350F. Line a baking sheet with foil and spray with cooking spray.

  2. Keeping the hoagie rolls whole (ignoring the slice), cut a slit along the top of each roll, being careful not to slice all the way through to the bottom or the edges. Hollow out each roll a bit by removing some of the bread from inside the slit you just cut, leaving about ½ inch of bread on the bottom. (Basically you should have a football-shaped cut-out in the top of each roll.)

  3. Whisk together the eggs, half and half, salt, and pepper in a mixing bowl until thoroughly combined. Add 1 cup cheese and the chopped green onions and stir to combine.

  4. In a medium skillet over medium-low heat on the stovetop, cook the eggs until almost a soft-scrambled consistency. They should still be slightly runny.

  5. While the eggs are cooking, bake the hoagie rolls in the oven for a few minutes to crisp up. This helps them hold up better to the eggs and ensure they will not get soggy.

  6. Remove rolls from oven and add 2 tablespoons of shredded cheese to the inside of each boat. Top with all but 2 tablespoons of crumbled bacon and the chopped mushrooms.

  7. Add the soft-scrambled egg mixture to each breakfast boat.

  8. Bake for 7-8 minutes. Then remove from oven and top with the remaining cheese and crumbled bacon.

  9. Bake for another 2-3 minutes or until the cheese is melted, the bun is golden, and the filling is fully set in the center.

  10. Allow to cool for about a few minutes before enjoying. Serve hoagies whole or cut into 2-inch segments.


    Recipe adapted from: www.thekitchenwhisperer.net

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